4 cups of diced pumpkin or squash
1/2 tsp each, cumin, coriander, powedered ginger
Dash cayenne pepper (optional)
2 bay leaves
3/4 cup barley
6 or more cups water
3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
1/4 cup soy sauce
Salt and pepper to taste
In a large pot sauté onions.
When golden brown add the other vegetables, spices, barley and water.
Bring all of this to a boil, reduce to a simmer and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious and it freezes well.
Try adding slices of Amy’s Apple Gouda Chicken Sausage.
2 cloves garlic
2 stalks celery
1 can corn
1 chicken breast
3 Tbs butter
3 Tbs flour
4 cups chicken broth
Salt and pepper
2 cups flour
2 Tbs oil/butter
1 cup water
Melt butter in soup pot, add onions and garlic. Let set for a few minutes.
Add carrots and celery, salt and pepper to taste. Cover and let cook for five minutes. Add corn.
Put flour on veggies and stir constantly for about one minute. Do not let burn!!! Quickly add chicken broth and lightly stir.
Add diced raw chicken and cover for 10-15 minutes or until cooked through.
Mix dumpling ingredients and place dumplings onto top of soup once chicken is cooked. Cover and let cook for another ten minutes.
Mandi would frequently make this using leftover veggies and chicken. You can get creative with the vegetable and spice add-ins. I love adding rosemary. By omitting the chicken and using veggie broth it can quickly transform into a nice vegetarian soup. It’s one of Sam’s favourites as well.
2-3 lbs. cubed stew meat (don’t brown)
1 medium onion, chopped
1 cup chopped celery
3 cups chopped carrots
4 or more chopped potatoes
1-2 Tbsp. Minute Tapioca
1 Tbsp. sugar
1 can tomato soup
1 can water (soup size)
1 tsp. salt
Pepper to taste
Place ingredients into deeper casserole dish or roasting pan (that has cover) in the order as listed above. Pouring the soup diluted with the one can over all the ingredients. Do not stir. Bake covered in a 250°F oven for 5 hours and don’t peak!
This came to me from Aunt Nancy, and it too has become a staple meal (even Myles likes it).
1 small onion
3 tablespoons margarine
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cup milk
3 chicken bouillon cubes
2 cups water
1 head broccoli (chopped)
1 cup diced carrots (chopped)
1 cup diced celery (chopped)
1 cup American cheese (cubed)
I large pan, dissolve bouillon cubes in water. Add celery, carrots, and broccoli and cook until done. DO NOT DRAIN.
In another pan cook onions in margarine until tender. Stir in flour, salt and pepper. Stir until well blended. Add milk. Cook until thickened, stirring constantly. Add cheese and stir until melted. Remove from heat and add to the vegetable mixture. Do NOT boil again or it will curdle)
2 T. butter
2 garlic cloves (minced)
5 potatoes (cubed/peeled)
2 c. chicken stock
¼ t. dried thyme
½ t. pepper
2 c. milk
salt to taste
Melt butter on medium heat and then sauté onion & garlic until tender. Add potatoes, stock, thyme & pepper. Boil & reduce to low. Cover & simmer 20 minutes. If you want the soup to be thicker:
Thicken with (2 T. flour & 2 T. butter melted & mixed in a small pan – then stir into milk mixture with a wire whisk).
What to do with all the potatoes that Grandpa gives you! Most potato soup recipes ask for bacon, which I almost never have on hand. This is very delicious without having to go to the store!
1 c. chopped onion
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
¼ t. ground red pepper
3 15½ ounce cans Great Northern beans, drained & rinsed
2 4-ounce cans diced green chile peppers
4 c. chicken broth
3 c. chopped cooked chicken
2 c. shredded Monterey Jack cheese (8 ounces)
Canned diced green chile peppers (optional)
In a slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chile peppers, broth and cooked chicken. Sir to combine.
Cover and cook on low heat setting for 7–8 hours or on high heat for 3 ½ – 4 hours. Stir in the cheese until melted.
Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.
1 lb ground beef, browned and drained
1 yellow onion chopped & cooked with the beef
1 package Taco Seasoning mix
15 oz diced, stewed tomatoes
8 oz tomato sauce
1 can dark kidney beans
1 can whole kernel corn
3 cups water
Simmer at least 20 minutes…..the longer the better it gets!
This is quick and easy and good! Serve with chips and sprinkle cheese over the top of your bowl of soup!